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2022/23 Taught Postgraduate Module Catalogue

FOEV5101M Skills for Sustainable Food Systems

30 creditsClass Size: 50

Module manager: Marcelo Galdos
Email: m.galdos@leeds.ac.uk

Taught: Semester 1 (Sep to Jan) View Timetable

Year running 2022/23

This module is not approved as an Elective

Module summary

Complex challenges and wicked problems such as food sustainability require novel approaches. The second module on the MSc Sustainable Food Systems will focus on the methods, techniques and skills needed to transform our food system in order to achieve sustainable outcomes. This module will evaluate and combine various quantitative and qualitative methods, analytical techniques and skills. In this module students will develop transformative interdisciplinary and transdisciplinary approaches in food sustainability research and practice. This will be delivered via a combination of lectures, seminars and workshops where the students will have the opportunity to apply and practice some of the most commonly used methods, techniques and skills in sustainability research and practice under the guidance of various experts from the participating schools across the university.

Objectives

The module aims to:
• equip students with knowledge on data sources, research methods and analytical techniques commonly used in sustainability research;
• develop a critical understanding of the epistemological basis of different research approaches and good research practice; and
• equip students with the necessary skills to critically engage with and contribute to debates and practice on developing a sustainable food system.

Learning outcomes
By the end of the module students will be able to (Module Learning Outcomes):
MLO1: Demonstrate critical understanding of theories of knowledge and their relation to research methods commonly used in sustainability research
MLO2: Critically appraise merits and weaknesses of commonly used methods, tools, and approaches in sustainability research
MLO3: Effectively apply methods and techniques from more than one discipline to develop interdisciplinary and transdisciplinary approaches to food sustainability practice and research.


Syllabus

Indicative content of this module will include topics such as:
• Qualitative and quantitative research methods and skills needed for change-focused research and practice in food sustainability
• Systems thinking methodologies
• Epistemology, knowledge creation, ethics, good research practice
• Multi-, inter- and transdisciplinary approaches
• Co-design and co-production of knowledge
• High impact research e.g. evidence based decisions making, science to policy, industry-academia partnerships

Teaching methods

Delivery typeNumberLength hoursStudent hours
Independent Learning31.003.00
Lecture72.0014.00
Practical73.0021.00
Seminar32.006.00
Private study hours256.00
Total Contact hours44.00
Total hours (100hr per 10 credits)300.00

Private study

Reading and critically reviewing relevant material such as academic journals, books, grey literature (policy, technical and business reports, working papers, government documents, white papers etc.)
Group working and peer learning

Methods of assessment


Coursework
Assessment typeNotes% of formal assessment
Essay3,000 words70.00
Poster Presentation.30.00
Total percentage (Assessment Coursework)100.00

The resit arrangements will be decided by the assessment board

Reading list

The reading list is available from the Library website

Last updated: 26/05/2022 14:15:14

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